T-Bone for Two with Mushroom Sage Sauce
Serves 2 Total preparation time: 1 hour, plus 45 minutes for sauce preparation
INGREDIENTS
	1 (24 oz.) T-Bone Steak, brought to room temperature* 1–2 tablespoons olive oil 1 tablespoon cracked black pepper 1 teaspoon dried rosemary 1–2 teaspoons coarse salt Vegetable oil cooking spray Mushroom Sage Sauce (recipe follows) * You can substitute a 22-ounce USDA Prime Porterhouse Steak or a 24-ounce American Wagyu Porterhouse Steak for the T-Bone Steak. 2000 Pinot Noir Seven Springs Vineyard St. Innocent Drink from: Jan. 2005 to Dec. 2012 Rating: 91 Market Price: $19.99 Tasting Notes: The restrained 2000 Pinot Noir Seven Springs Vineyard needs air to reveal itself. Perfume, black raspberries, violets, and cherries gradually unfold in its delightful nose. Medium to full-bodied, it has admirable concentration, depth, and refinement. Brambleberries, black cherries, and flowers dominate its flavor profile and extensive finish. Projected maturity: 2005-2012. Regardless of what some may say, 2000 is not a great vintage, announced Mark Vlossak, Saint Innocent's owner and winemaker. It's good, but not in the same league as 1998 and 1999. Consumers should pay particular attention to Saint-Innocent's offerings. Not only are they some of the finest wines made in Oregon but they are among the most reasonably priced. 2000 Pinot Noir Jessie Vineyard Cristom Drink from: Oct. 2002 to Dec. 2008 Rating: 90 Market Price: $37.99 Tasting Notes: Coffee, mocha, and blackberries can be found in the nose of the medium to dark ruby-colored 2000 Pinot Noir Jessie Vineyard. A supple wine of outstanding depth and length, it coats the taster's palate with smoky oak-spiced dark berries. Anticipated maturity: Now-2008. For an Oregon winery, 2000 was a boring vintage because we didn't have to face drought, cold, harvest rains, or any other problems we had to try and surmount, said Steve Doerner, Cristom's winemaker. He went on to say that, I was so much in love with the 1999s that I overlooked the 2000s until recently. Now I see this vintage as close as can be to 1999 without reaching that year's peaks. . Archery Summit Drink from: Jan. 2004 to Dec. 2012 Rating: 91 Market Price: $66.78 Tasting Notes: I was surprised by the outstanding depth, concentration, and length of the 2000 Pinot Noir Arcus Estate. Violets, roses, black cherries, and blackberries can be found in this wine's nose as well as in its medium to full-bodied character. Extremely well-made, it is muscular, defined, and loaded with fruit. Projected maturity: 2004-2012. The 2000 vintage is the last produced by Archery Summit's winemaking team of Gary Andrus and Sam Tannahill, both men having departed to begin other ventures. 2000 Pinot Noir Arcus Estate 2000 Pinot Noir Seven Springs Vineyard 2000 Pinot Noir Jessie Vineyard
DIRECTIONS
	1. Rub the steak with the olive oil, pepper, and rosemary. Set aside for 20 to 30 minutes until ready to grill. 2. Prepare a charcoal or gas grill. Lightly spray the grill rack with vegetable oil cooking spray. The coals should be moderately hot to hot. 3. Rub the salt into both sides of the steak. Grill for 8 to 10 minutes on each side for medium-rare meat. When done, allow the meat to rest for a few minutes before carving. Transfer to a warmed serving platter. Serve with Mushroom Sage Sauce.

Mushroom Sage Sauce
Total preparation time: 45 minutes Makes about 1 cup
INGREDIENTS
	1/2 ounce dried mushrooms * 1 1/2 cups boiling water 2 tablespoons olive oil 2 tablespoons chopped fresh sage 2 shallots, diced 4 ounces fresh cremini mushrooms, thinly sliced 4 ounces fresh shiitake mushrooms, stemmed and thinly sliced 1/2 teaspoon salt 1/3 cup heavy cream 1 tablespoon sherry Freshly ground black pepper to taste 1 tablespoon finely chopped flat-leaf parsley * Dried mushrooms are sold in small amounts in most supermarkets. They may be a single type or a mixture of imported varieties and are sold in cellophane packages or plastic tubs. Any sort of dried mushroom works here and adds deep, rich, earthy flavor.
DIRECTIONS
	1. Soak the dried mushrooms in a small bowl in the boiling water for 20 to 30 minutes. Drain the liquid into another bowl, straining it through a coffee filter to remove any sandy grit. Set the liquid aside. Gently squeeze the mushrooms to remove any excess liquid. 2. Heat the oil in a large skillet over medium-high heat. Add the sage and cook, stirring for about 30 seconds, until sizzling and fragrant. Add the shallots and cook, stirring for about 30 seconds or until they begin to soften. Add the cremini and shiitake mushrooms, the reserved dried mushrooms, the reserved soaking liquid, and the salt. Stir until well mixed. Cover and cook for 3 or 4 minutes or until the mushrooms are soft. 3. Add the cream and sherry to the skillet and season to taste with pepper. Bring to a simmer over medium-high heat and cook for 3 or 4 minutes, or until the sauce is slightly thickened. Stir in the parsley and serve.